OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
Yating Xie, Tingting Bai, Tao Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136424-136424
Closed Access | Times Cited: 9
Yating Xie, Tingting Bai, Tao Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136424-136424
Closed Access | Times Cited: 9
Showing 9 citing articles:
Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
Jing Hao, Haining Xu, Peng-Fei Yan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6417-6430
Closed Access | Times Cited: 4
Jing Hao, Haining Xu, Peng-Fei Yan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6417-6430
Closed Access | Times Cited: 4
Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources (2024)
Open Access | Times Cited: 2
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources (2024)
Open Access | Times Cited: 2
Optimization and validation of a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analysis of flavor compound interactions in Baijiu
Guangnan Wang, Yixiao Zhou, Huan Cheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106389-106389
Closed Access | Times Cited: 2
Guangnan Wang, Yixiao Zhou, Huan Cheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106389-106389
Closed Access | Times Cited: 2
Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine
Jing Hao, Haining Xu, Peng-Fei Yan, et al.
Food Physics (2023) Vol. 1, pp. 100006-100006
Open Access | Times Cited: 7
Jing Hao, Haining Xu, Peng-Fei Yan, et al.
Food Physics (2023) Vol. 1, pp. 100006-100006
Open Access | Times Cited: 7
Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 1
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 1
Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community
Qi-Jian Xu, Qinru Li, Ting Yang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2611-2628
Closed Access | Times Cited: 1
Qi-Jian Xu, Qinru Li, Ting Yang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2611-2628
Closed Access | Times Cited: 1
Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu
Guangnan Wang, Feifei Liu, Huan Cheng, et al.
Research Square (Research Square) (2024)
Open Access
Guangnan Wang, Feifei Liu, Huan Cheng, et al.
Research Square (Research Square) (2024)
Open Access
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
Guangnan Wang, Feifei Liu, Fei Pan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Guangnan Wang, Feifei Liu, Fei Pan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
